Casserole with Tomatoes, Eggplants, and Cheese
Pasta and Pizza • European
Description
Instead of mozzarella, you can use feta or goat cheese.
Ingredients
- Olive Oil 1½ tablespoons
- Onion 1 head
- Garlic 2 cloves
- Sugar 1 tablespoon
- Tomato Puree 25 fl oz
- Salt to taste
- Dried Rosemary to taste
- Ground Black Pepper to taste
- Chicken Egg 2 pieces
- Mascarpone Cheese Unagrande 2 cups
- Pasta (corkscrew) 10 oz
- Tomatoes 4 pieces
- Eggplants 2 pieces
- Melted Cheese 10 oz
Step-by-Step Guide
Step 1
Heat 1 tablespoon of oil in a saucepan and sauté the chopped onion until translucent, adding finely chopped garlic. Add the tomato puree, generously salt, add sugar, oregano, and pepper. Bring to a boil, reduce heat to low, cover, and cook for 15 to 30 minutes.
Step 2
Mix the ricotta with the eggs, season with oregano, pepper, and salt generously. Store in the refrigerator.
Step 3
Cook the pasta in salted water until al dente, then drain.
Step 4
Slice the eggplants and tomatoes into thin rounds.
Step 5
When the tomato sauce is ready, grease the baking dish with the remaining oil and a small amount of tomato sauce (it should cover the bottom of the dish with a thin layer).
Step 6
Layer half of the pasta in the dish, followed by half of the cheese mixture, a layer of tomatoes, eggplants, salt again, place slices of mozzarella on the eggplants, and pour half of the remaining tomato sauce. Repeat once more in the same order.
Step 7
Cover the sides of the dish with foil to prevent the edges of the casserole from drying out. Place in an oven preheated to 355°F for 40 minutes.
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